Instant Pot Vegetable Beef Soup
Servings: 4 Servings
Ingredients
- 1 pound beef stew meat cubed
- 2 cups low-sodium beef broth
- 16 ounces frozen mixed vegetables
- 8 ounces mushrooms canned or fresh
- 14 ½ ounces diced tomatoes
- 2 bay leaves
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- ½ teaspoon dried thyme or to taste
Instructions
- First, add all the ingredients to your instant pot. Try layering the beef, beef broth, frozen vegetables, mushroom, tomatoes, bay leaves, and seasonings to prevent a burn notice.1 pound beef stew meat, 2 cups low-sodium beef broth, 16 ounces frozen mixed vegetables, 8 ounces mushrooms, 14 ½ ounces diced tomatoes, 2 bay leaves, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon dried thyme
- Next, make sure the broth reaches the bottom of the pot, and close the lid. Turn the valve to “Sealing.”
- After that, turn on the Instant Pot using the manual pressure/pressure cook button and set to high pressure. Cook for 20 minutes then allow a 10 minute natural release. Open the valve to release any remaining pressure.
- Last, remove the lid and stir the soup to combine ingredients. Discard the bay leaves prior to serving.
Notes
The calories listed are an approximation based on the ingredients and a 1-cup serving size. Actual calories will vary. The soup can be stored in your fridge in a sealed container for up to 3-days. The soup can also be frozen and reheated on your stove-top.
Nutrition Facts
Instant Pot Vegetable Beef Soup
Serving Size
2 cups
Amount per Serving
Calories
112
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
0.2
g
Sodium
1231
mg
51
%
Potassium
683
mg
20
%
Carbohydrates
22
g
7
%
Fiber
6
g
24
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
5888
IU
118
%
Vitamin C
23
mg
28
%
Calcium
73
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
